| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1/2 |
c |
Ground almonds |
| 2 |
T |
Sugar |
| 1 |
pn |
Salt |
| 3 |
T |
Unsalted butter |
| 1 |
|
Egg yolk |
| 1 |
t |
Vanilla extract |
| 2 |
T |
White rum |
| 2 |
T |
Lemon juice |
| 1 |
|
Envelope unflavored gelatin |
| 1 1/2 |
lb |
Cream cheese, without |
|
|
vegetable gum softened |
| 1/2 |
c |
Cream |
| 4 |
|
Egg whites |
| 2/3 |
c |
Sugar |
| 1 |
c |
Blanched sliced almonds |
| 1 |
T |
Egg white |
| 1/2 |
c |
Sugar |
| 2 |
T |
Lemon juice |
| 1/3 |
c |
Water |
| 1 |
|
Envelope gelatin |
| 2/3 |
c |
Apple jelly |
| 1 |
|
Yellow food coloring |
INSTRUCTIONS
For the dough, mix dry ingredients in a bowl and rub in butter with
fingertips until very fine, but still cool and powdery. Whisk egg and
vanilla and stir into dough with a fork. Press dough together in bowl
and turn into a buttered 9-inch spring form pan. With floured
fingertips, press dough evenly into pan bottom. Dock dough with a fork
and bake at 350 degrees about 15 minutes, until golden. Cool the base
in the pan. For the filling, combine the rum and lemon juice in a bowl
and sprinkle the gelatin on the surface. Allow to soak for 5 minutes,
then place the bowl over a small pan of gently simmering water to melt
the gelatin, about 4 to 5 minutes. Remove the bowl from the pan and
cool the gelatin slightly. Beat the cream cheese by machine until it
is soft and light, scraping the bowl and beaters often. Beat in the
cream smoothly. Set aside the cream cheese mixture. Combine the egg
whites and sugar in the bowl of an electric mixer and heat over
simmering water, whisking constantly until the egg whites are hot and
the sugar is dissolved. Beat on mixer with whip until cold and firm.
Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then
beat the gelatin mixture into the remaining cream cheese. Fold in the
meringue. Pour the filling into the prepared pan and refrigerate to
set, about 6 hours or overnight. For the almonds, combine almonds and
egg white in a roasting pan and rub between palms of hands to coat
evenly. Add sugar and stir in. Bake at 325 degrees about 20 minutes,
stirring often, until well toasted and sugar has caramelized slightly.
Cool and store in a tin or jar at room temperature. For glaze,
combine juice, water and gelatin and allow to soak. Bring jelly to a
boil and add gelatin mixture; bring to a boil and remove from heat.
Cool and pour onto chilled cheesecake. Unmold cheesecake and press
sugared almonds around side. Yield: one 9-inch cheesecake Recipe by:
Cooking Live Show #8973 Posted to MC-Recipe Digest V1 #810 by "Angele
and Jon Freeman" <jfreeman@netusa1.net> on Sep 26, 1997
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